Today’s Press Herald reports on the closure of Rick’s Lobby Cafe.
But their gracious presence in the building soon will come to an end. In May, as the couple were celebrating the cafe’s eighth anniversary, the building owners informed them that their lease would not be renewed, and that they would need to vacate by the end of October. The Woods have set Friday, Sept. 1, as the cafe’s last day.
Wednesday – Terlingua is holding 3-course Greek dinner, and an Outstanding in the Field dinner is taking place at Dandelion Spring Farm with guest chef Neil Zabriskie from Regards.
Friday-Sunday – chefs Sam Hayward, Evan Mallett and others will be leading Take a Bite out of Appledore: An Eco-Culinary Island Retreat.
August 30 – Famed apple expert John Bunker will be delivering a talk at Oyster River Wine Growers on the apple history of the Oyster River Road area—tickets.
September 10 – the Maine Cheese Festival is taking place.
September 18 – an all-star line-up of female chefs from Maine are collaborating on multi-course Fabulous Femmes dinner to benefit MOFGA and to highlight Maine women in farming.
September 24 – The Saltyard is holding a cocktail brunch at Wolfe’s Neck Center in Freeport.
September 24-30 – Maine Lobster Week is taking place.
September 30 – Tender Table is holding their 3rd annual food and art fair in Congress Square Park.
October 7 – Oxbow is holding their annual Goods from the Woods event in Newcastle, Maine.
October 8 – Dandelion Spring Farms is holding a Harvest Dinner, and Maine Open Creamery Day is taking place.
October 25-28 – Harvest on the Harbor is taking place.
November 5 – Chaval is holding a late harvest dinner at Wolfe’s Neck Center in Freeport.
Here are some recent food and dining highlights from around the state:
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A new South Portland bar called Lambs (website, instagram) debuted Wednesday night. Lambs is located at 695 Broadway in a space adjacent to Night Moves Bread. In addition to 70 seats of indoor bar and table seating, Lambs also has outdoor seating overlooking Casco Bay.
Owner Wade Ritchey along with beverage director Maia Fleming and the Lambs team are serving a bar menu (see below) of local beer, natural wine and a selection of classic cocktails. Food options include ham and butter or radish and butter sandwiches made with Night Moves bread, sardines, olives, bread and cheese, hummus, etc. Shown above are the ham and butter sandwich, castelvetrano olives and a negroni cocktail. Watch for the Lambs menu to expand in the coming weeks with more options for food, a bottles list, and maybe even sake.
Lambs will be open Wednesday through Monday, 3:30 – midnight on weekdays, noon – midnight on weekends.
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Down East has published an interview with Lulu Ranta the chef/owner of The Quarry in Monson.
What did it feel like to be shortlisted?
Scary, because I’ve never talked about James Beard. To me, that’s for elite chefs. I work hard for my artists and for my guests. That’s what I strive for. But James Beard, now you have the accolades, now comes all the expectations. And I can’t even call myself a chef. My husband and kids say, “Mom, you’re a chef.” I say, “No, I’m not a chef. I’m a cook.” Chef, for me, it’s too formal. I’m not formal. But I mean, James Beard is a huge honor. That’s beyond my wildest dream.
Wednesday – Turkey & The Wolf, Molly’s Rise & Shine, and Hungry Eyes are taking over Bar Futo for a New Orleans style 5-course meal.
August 19 – S+P in Newcastle will be holding a multi-course plant-based dinner.
August 23 – Terlingua is holding 3-course Greek dinner.
August 23 – An Outstanding in the Field dinner is taking place at Dandelion Spring Farm with guest chef Neil Zabriskie from Regards.
August 25-27 – chefs Sam Hayward, Evan Mallett and others will be leading Take a Bite out of Appledore: An Eco-Culinary Island Retreat.
August 30 – Famed apple expert John Bunker will be delivering a talk at Oyster River Wine Growers on the apple history of the Oyster River Road area—tickets.
September 10 – the Maine Cheese Festival is taking place.
September 24 – The Saltyard is holding a cocktail brunch at Wolfe’s Neck Center in Freeport.
September 30 – Tender Table is holding their 3rd annual food and art fair in Congress Square Park.
October 7 – Oxbow is holding their annual Goods from the Woods event in Newcastle, Maine.
October 8 – Dandelion Spring Farms is holding a Harvest Dinner, and Maine Open Creamery Day is taking place.
October 25-28 – Harvest on the Harbor is taking place.
November 5 – Chaval is holding a late harvest dinner at Wolfe’s Neck Center in Freeport.
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A new bar called Night Mares (instagram) is scheduled to open today at 5 pm. It is located on the far side of the old Nissen Bakery Building at 44 Romasco Lane. Hours will be Thursday through Sunday, 5 pm – 1 am.
The menu (see below) includes a variety of house cocktails, beer, wine, mocktails, as well as some sweet and savory snacks. The gougeres are especially tasty. Shown here are the Night Mares on the Prairie cocktail and the beet and chevre tartine.
Night Mares occupies the same space as the cafe/bakery being launched later this year by Prairie Baking Company. The owner of Prairie Baking, Elizabeth Rzoska, along with Louis Masi, Devan Marr, and Christian Roadman are the co-founders of the bar.
The name of the bar is meant to “acknowledge the serious, refined aspects of a bar slightly mysterious and intriguing with a lighthearted, welcoming touch.”
Today’s Maine Sunday Telegram includes a review of SoPo Seafood.
When you visit, order at least one salad to enjoy head chef Ryan Smith’s range of brined, braised and pickled vegetables. If the tender, barely set crab cake is available as a protein add-on, don’t hesitate. Don’t skip the oyster of the day, either, especially if it’s the Hackleback-caviar-topped Marshall. While you’re at it, order several. If raw seafood isn’t your style, aim for super-chunky surf clam chowder, fantastic smoked trout toast, or the flakey grilled fish served in a sandwich ($16) or on a rice bowl.
Maine Public radio aired a show this past week entitled “Innovative trends in Maine’s beer scene” with panelists Rob Tod from Allagash, Shea Cusick from the Maine Brewer’s Guild, and Jenn Lever from Baxter Brewing as well as a variety of callers from the beer industry.
Brewing beer remains big business in Maine. We’ll learn about how the industry is constantly innovating in this competitive industry, including taking new approaches with tasting rooms, packaging, flavors—and expanding beer offerings to include more non-alcohol and gluten-free offerings.
Today’s Bangor Daily News has a report on The Good Dog (instagram), a new hot dog cart operating in Tommy’s Park.
While he’s taking over Gatti’s old patch of park, Steinberg is also keeping up with Portland’s modern foodie culture. Instead of just steamed dogs with the regular fixings, Steinberg, who calls his business The Good Dog, is offering more exotic fare including a kimchi-and-sriracha mayo dog and a special he calls the Hawaiian Hoagie. That’s sliced-and-grilled spam with pineapple and Thai chili sauce.